There’s something about the smell of banana bread baking that wraps the whole house in a soft, cozy hug. I remember one morning when I pulled a loaf out of the oven, the kitchen was still dim, and the rich scent mixed with the faint hum of waking birds. I was half-distracted, trying to keep my cat off the counter — she’s a bit of a kitchen thief — but that sweet, buttery aroma kept pulling me back. The bread itself came out a little uneven on one side, but who cares? It was warm, tender, with a little crust that cracked just right under my fingers. I sliced off a piece and the banana flavor, subtle yet unmistakable, felt like a small, delicious reward for the slow start to the day.

It’s exactly the kind of thing you want to make when you have bananas that have gone past their prime — no need for fancy extras here, just simple ingredients and a bit of time. The kind of bread that lets you pause, breathe, and enjoy a quiet moment with a cup of coffee or tea.

Why You’ll Love It:

Moist and tender crumb that feels comforting but not heavy.
Uses ripe bananas you might otherwise toss, so it’s a zero-waste win.
Simple and straightforward — it’s not trying to be fancy, and that’s kind of the point.
Perfect for breakfast, an afternoon snack, or even a casual dessert.
It takes about an hour to bake, which means you can plan ahead without rushing.

Making banana bread can sometimes feel like a mini project, especially if you’re juggling distractions or a busy kitchen. But this one is forgiving — a little unevenness won’t ruin it, and the smell alone is worth the effort.

Old Fashioned Banana Bread

Close-up of freshly baked banana bread slices on a wooden board

Print Recipe

A classic old fashioned banana bread recipe that’s moist, flavorful, and perfect for using up ripe bananas. This traditional loaf is simple to make and delicious for breakfast, snack, or dessert.

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 8 slices

Ingredients

Scale

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed (about 1 1/2 cups)
1/4 cup buttermilk

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy using a hand mixer or stand mixer.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition.
Stir in the vanilla extract.
Mix in the mashed ripe bananas until well combined.
Alternate adding the dry flour mixture and the buttermilk to the banana mixture, starting and ending with the flour mixture. Stir just until combined; do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and let it cool in the pan for 10 minutes.
Turn the bread out onto a wire rack and allow it to cool completely before slicing.

Kitchen Notes: Don’t worry if you don’t have a stand mixer — a hand mixer or even a sturdy spoon will do the trick. I usually like to eat my banana bread plain, but it’s also great toasted with a little butter or cream cheese. For variations, I’ve thought about adding chopped nuts or a handful of chocolate chips, but I haven’t tested those enough to promise how they turn out. Sometimes a sprinkle of cinnamon feels nice, too, if you want a subtle twist.

FAQ:

Can I use frozen bananas? Yes, just thaw them first and drain any excess liquid if needed.

How do I store leftover bread? Wrapped tightly at room temperature for a few days or frozen for longer storage.

Is buttermilk necessary? It adds moisture and tang, but you can substitute with milk plus a little lemon juice if needed.

So, if you have some ripe bananas hanging around and a bit of time, give this old fashioned banana bread a try. It’s the kind of recipe that feels like a small, satisfying ritual — one slice at a time.